Clean Eating Instant Pot Lentil Curry Recipe

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This clean eating Instant Pot lentil curry recipe offers minimal prep time and a “set it and forget it” approach to dinner.

I’m starting a new branch of my business in October. I’ll be teaching live, plant-based cooking classes. I’ve been experimenting with different recipes and this is one of the recipes I really enjoyed. I haven’t decided if it will be one that I teach yet, but I’m certainly having fun experimenting!

Clean Eating Instant Pot Lentil Curry Recipe

WHY YOU SHOULD MAKE THIS RECIPE:

  • It’s a “one-pot-meal” if made in an Instant Pot.
  • It’s a “fix-it-and-forget-it sort of dish because the IP does all the cooking for you!
  • It also has a ton of healthy veggies that you don’t even know are in there.

HEALTH BENEFITS OF THIS RECIPE:

  • Lentils – They have tons of soluble fiber which helps lower cholesterol and stabilize blood sugar. Also a great source of plant-based protein.
  • Carrots – Lots of vitamin A and antioxidants.
  • Celery – Tons of vitamins and minerals!
  • Sweet Potatoes – Lots of vitamin A, C and B vitamins.
  • Yellow Onions – B vitamins, fiber and folic acid.
  • Coconut Milk & Oil – Good sources of vitamin C and E as well as several of the B vitamins. They also contain calcium, iron, selenium and magnesium.
  • Curry – Aids in digestion and helps with inflammation thanks to the turmeric.

WHAT TO PAIR THIS WITH:

YOU MIGHT ALSO ENJOY THESE CLEAN EATING LENTIL RECIPES:

Copyright Information For The Gracious Pantry

CLEAN EATING INSTANT POT LENTIL CURRY RECIPE:

Clean Eating Instant Pot Lentil Curry Recipe

Clean Eating Instant Pot Lentil Curry Recipe

This delicious curried lentil dish is wonderful served with a side of whole grain toast or whole grain naan for a complete, plant-based protein.
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Course: Chowder, Main Course, Stew
Cuisine: American, Indian
Prep Time: 20 minutes
Cook Time: 8 minutes
Natural Release: 30 minutes
Total Time: 28 minutes
Servings: 10 servings
Calories: 213kcal
Author: The Gracious Pantry

Ingredients

  • 2 tbsp. coconut oil
  • 2 cups sliced carrots
  • 1 cups chopped celery
  • 2 cups chopped sweet potatoes
  • 2 cups chopped yellow onion
  • 1 tbsp. curry powder
  • 1 tbsp. garlic powder
  • 1 tbsp. turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 1/2 cup dry brown lentils
  • 2 cups vegetable broth
  • 15 oz. can coconut milk
  • 28 oz. can diced tomatoes (no sugar added)
  • 1 tbsp. lemon juice
  • 1/2 lb. baby spinach leaves
  • 1 cup fresh cilantro for garnish

Instructions

  • Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
  • Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent. 
  • Stir in the spices and then finally, the lentils, stirring well to combine.
  • Turn off the IP to stop the sautéing.
  • Pour in the vegetable broth, coconut milk, dice tomatoes and lemon juice.
  • Place the lid securely on the pot and close the vent.
  • Press the Manual button and adjust time to 8 minutes.
  • Allow for a 30 minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
  • Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
  • Serve topped with fresh cilantro.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 372mg | Potassium: 755mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10575IU | Vitamin C: 24.1mg | Calcium: 109mg | Iron: 4.2mg

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2 Comments

  1. Cary Denby says:

    delicious – our instant pot is only a 3 litre, so this recipe didn’t fit. So, we used the full recipe and cooked on stovetop and cooked for about an hour.
    Really, really good curry

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